Fish Tacos

My husband and I are pretty proud of these. He does the fish, I do the slaw. They are the best fish tacos I have ever had.

Ingredients:

12 Ounces of Cod (we use frozen)

10-12 Corn Tortillas

1 Avocado

1 Bunch Cilantro

2 Tablespoons Olive Oil

3 Cups Cole Slaw Salad Mix

Lime Juice

Seasoned Salt

1. Fry cod on the stove using 1 tablespoon of olive oil and lime juice and seasoned salt as desired.

2. Crumble the cod into pieces.

3. In a blender (I use my 'bullet'), blend 1/2 avocado, cilantro, 1 tablespoon of olive oil, and lime juice to taste. You may need to add a tiny bit of water to get it to blend. It should be pasty when it's finished.

4. In a bowl, mix the salad mix and contents of the blender together.

5. Layer cooked cod, slaw, and remaining avocado on doubled-up corn tortillas.

Hawaiian Teriyaki Bowls

Rumbi Island Grill was the inspiration for these yummy rice bowls.

Ingredients:

2 Small Zucchini Squash

2 Bell Peppers (two different colors is fun)

1 Tablespoon Olive Oil

Half of a Fresh Pineapple (or a suppose you could use canned)

2-3 Chicken Breasts

Prepared Teriyaki Sauce (I used Panda Express Mandarin Teriyaki)

Prepared Rice

1. Cook the chicken breasts. I had my husband grill ours outside to avoid heating up the house.

2. Chop up the zucchini and peppers and fry them in the olive oil.

3. Layer prepared rice, stir-fried veggies, cut up chicken and teriyaki sauce in bowls.

4. Top with pineapple (again, we grilled ours. So Yummy!)

Thai Shrimp Ramen

This recipe turns ramen noodle packets into an actual dinner.

Ingredients:

2 Packets Oriental Flavor Ramen Noodles (with seasoning packets)

1 Can Coconut Milk (about 14 ounces)

1/2 Pound Frozen Shrimp (I used salad shrimp because they are cheapest)

1 Bag Frozen Stir Fry Veggies

1/4 Cup Brown Sugar

1 Tablespoon Olive Oil

1/4 Cup Peanut Butter

1. Heat the shrimp in olive oil over medium heat.

2. Remove the shrimp from the pan. (Leave any water in the pan).

3. Add coconut milk and veggies to the "shrimp water" and heat to a boil.

4. Break up the ramen noodles slightly and cook in the coconut milk mixture until soft.

5. Remove from heat.

6. Stir in the cooked shrimp, seasoning packets, brown sugar, and peanut butter.

7. Mix everything well and serve.

Salmon Veggie Bake

It doesn't get much better than this at being easy, healthy, AND delicious!

Ingredients:

1 Salmon Fillet (about 1 lb)

1 Small Bag Frozen Cut Carrots

1 Small Bag Frozen Broccoli and Cauliflower

3 Tablespoons Butter (Or olive oil if you feel like being extra healthy)

Lawry's Seasoned Salt

Pepper

1. Preheat the oven to 400 degrees.

2. Place thawed salmon fillet in the center of a large piece of aluminum foil.

3. Dump frozen veggies on top of the salmon.

4. Cut butter into small chunks and scatter them on top the veggies.

5. Season with seasoned salt and pepper.

6. Wrap up the tin foil into a packet and place it on a cookie sheet or in a baking dish.

7. Bake for about 1 hour. The salmon will be flakey when it is done.

Mushroom Spinach Pasta

This dish is loaded with yummy mushrooms and appears far more complicated and fancy than it actually is.

Ingredients:

1 Tablespoon Butter

4 Cups (About 1 Pound) sliced mushrooms

4 Cups Fresh Baby Spinach

2 Cloves Garlic, Finely Minced

2/3 Cup Chicken Broth

4 Ounces Cream Cheese

1/3 Cup Grated Parmesan Cheese

16 Ounces Dried Pasta Noodles (I used Spaghetti)

Salt and Pepper

1. Prepare pasta according to the package directions.

2. Melt butter in a large skillet over medium heat.

3. Add mushroom and sauté until they are browned and soft.

4. Add garlic and salt and pepper to taste.

5. Cook for about 1 minute until garlic is fragrant.

6. Reduce heat to medium-low and add broth, cream cheese and Parmesan.

7. Once cheeses are melted, add the spinach and cook until it is wilted.

8. Toss the sauce with the prepared pasta noodles.

9. Serve topped with more Parmesan.

Sweet Chili Chicken

This is a modified version of a Panda Express copycat recipe I found on Pinterest. It's super quick, yummy, and practically foolproof.

Ingredients:

12-13 Ounces Frozen Chicken Nuggets

1 Bottle of Thai Sweet Chili Sauce

1 1/4 Cup Canned Pineapple Chunks

1 Red Bell Pepper

1 Medium Onion

1 Coves of Garlic, Finely Minced

1/4 Cup Juice from the Canned Pineapple

2 Tablespoons Cooking Oil

Prepared Rice

1. Chop onion and bell pepper into small chunks.

2. Stir fry the veggies in the oil with the garlic until desired doneness.

3. Add frozen chicken nuggets, pineapple, chili sauce, and pineapple juice.

4. Cook until chicken nuggets are heated through.

5. Serve over prepared rice.

Chicken Crescent Rolls

This is another Tucker family favorite. My mom always used leftover turkey to make these. I decided to try them with chicken and they tasted practically the same.

Ingredients

For Rolls:

3 Large (or 4 small) Chicken Breasts

2 Rolls (8 count) Crescent Rolls

8 Ounces Cream Cheese

2 Stalks Celery (Finely Chopped)

1/3 Cup Sour Cream

1/3 Cup Dried Onions

Salt and Pepper

For Gravy:

1 Can Cream of Chicken Soup

1 Chicken Bouillon Cube (Optional)

1 Cup Water

1. Pre-heat oven according to the crescent roll package.

2. Cook chicken breasts as desired (I do mine in the microwave).

3.  Mix cream cheese, celery, onions, and sour cream together in a medium to large mixing bowl.

4. Chop up the cooked chicken into small pieces and mix into the cream cheese mixture.

5.  Add salt and pepper to taste.

6. Spoon some of the cream cheese mixture onto each crescent roll triangle.

7. Wrap up each crescent roll containing the mixture inside.

8.  Bake according to the crescent roll package (until tops are golden).

9. Dissolve bouillon cube in 1 cup of water.

10. Add cream of chicken soup to bouillon water and heat until warm.

11. Serve rolls topped with gravy.